When a cake is this good, it’s hard to believe that it is not made from scratch. But this Coconut Cream Poke Cake recipe starts with a white cake mix! That is a lot less hassle than making the cake part from scratch.
This recipe uses cream of coconut and sweetened condensed milk poured over the top while it’s hot. That’s where the magic happens. All that coconut goodness soaks right into that white cake, transforming it to taste like coconut dreaminess!
The trick is to poke holes in the cake while the cake is still hot so that the liquid from the cream of coconut mixed with the sweetened condensed milk really soaks in good. You can use a fork, but I went to town and used the end of my wooden spoon to make bigger holes for that coconut yumminess.
I know some people do not like the texture of coconut, so you could always leave the shredded coconut off the top of the cake and just add pecans, or leave it with just the whipped topping! You really can’t go wrong because the cake is so over-the-top good!
Put in the refrigerator for 2 hours. (or if you’re impatient like me, just dig in)
That’s it! It really is so easy to make this and it is the perfect cake to take to a potluck or family dinner.
For other ideas, be sure and check these out:
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1 box White cake mix
eggs, water, and oil for cake mix
1 14 oz can sweetened condensed milk
1 15 oz can cream of coconut
1 16 ounce container whipped dessert topping, thawed
1 8 oz package shredded sweetened coconut
1/2 cup chopped pecans, if desired
Prepare and bake the white cake mix according to the directions in a 9x13 pan
Poke holes in the cake while hot
Mix cream of coconut and sweetened condensed milk together
Pour Mixture over the cake
Let cake cool completely
Top with whipped dessert topping
Sprinkle with shredded coconut and pecans, if desired